Results tagged garlic from David Lebovitz

Pad Thai

Even though some think it’s a cop-out ordering Pad Thai in a Thai restaurant, marking you as a newbie, I like it quite a bit. I do tend to go for Pad See Ew, wide pan-fried rice noodles, although I’m a little picky about them because I like the dish when the chewy ribbons of noodles have stuck to the wok and start sticking together,…

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I wanted to end the year on a high note, namely, that I conquered the world of slow-cooking. But things didn’t quite go as planned. I tried to make the best with it, sharing some of the fun on my Instagram Stories. People were kind enough to offer some helpful comments along the way. Which I guess is the benefit of something taking 9, to…

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People don’t associate French cooking with grilling. But if you go to any neighborhood festival in the summer, out in the countryside, there’s invariably a grill covered with sausages, including merguez, lined up and sizzling away, as well as a broche with something turning on the spit, being lapped with flames, roasting to perfection. Another thing that people don’t know, including me, was that you can…

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When Anissa Helou told me she was writing a book on the foods of the Islamic world, I was surprised, and a little curious. I didn’t know much about the food, but I am always drawn to the flavors, and ingredients used: Lots of vegetables, olive oil, pulses, grains, olives, spices, handmade cheeses and flatbreads, fresh fish, and grilled meats. In short, the kind of food…

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I love a big salad, especially in the summer. Actually, a big bowl of greens, one that includes lots of crunchy things, is one of my favorite things at any time of the year. My default dressing is a French vinaigrette, which is sometimes slightly creamy, courtesy of a large dollop of Dijon mustard, but it’s fun to swap out another dressing from time-to-time for…

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We find ourselves eating in, rather than going out, more than not. For one thing, the food is often better, or just simpler. Maybe I’m getting grouchy, but after a recipe trip where I ate out at every meal, all I wanted was a plate of grilled fish or roasted chicken, and some vegetables. Or just a simple salad with some bread and cheese. Another…

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One of my favorite pastas is Pasta Puttanesca. For some reason, I don’t make it very often, because I always seem to be sautéing fresh greens in olive oil and garlic, or something like that, to toss with noodles. But I love all the ingredients in Pasta Puttanesca; capers, olives, anchovies, crushed red peppers, and lots of garlic, so when faced with what to make…

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Let me start by disclosing something. As soon as I saw the title of this book, and subtitle – Dinner: Changing the Game By Melissa Clark, I knew it was going to be a great book. With a title like that, how could it not be? It’s eclectic, exciting, fresh, do-able, and most important, it answers the question: What am I going to make for…

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I tend to forget about gremolata, the simple three-ingredient condiment that has a particular affinity for lamb, but is also good on grilled fish, vegetables, and other meats. It’s one of those things that you can make with stuff you keep on hand, that is, if you have lemon, parsley, and garlic on hand, like I always do. I was out shopping for ingredients for a…

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